Description
A golden, flaky crust filled with a rich, creamy filling of shredded chicken and mixed vegetables, perfect for a comforting dinner.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 prepared pie crust (fitted to a 9-inch pie dish)
- 1 egg (for egg wash, optional)
Instructions
- Preheat the oven to 425°F (220°C). Fit the prepared pie crust into a 9-inch pie dish so the edges sit evenly and any excess can be trimmed.
- In a saucepan over medium heat, melt the butter. Stir in the flour, salt, black pepper, and onion powder to form a roux.
- Gradually pour in the chicken broth and milk, whisking continuously until the sauce smooths and thickens. Cook until it coats the back of a spoon.
- Remove the pan from heat and fold in the shredded chicken and mixed vegetables until evenly combined.
- Pour the filling into the prepared pie crust and cover with the top crust. Seal the edges and cut slits in the top crust to vent steam.
- Bake at 425°F (220°C) for 30–35 minutes until the crust is golden and the filling bubbles through the vents. Let the pie rest for 10 minutes before slicing.
Notes
For a glossy crust, brush with egg wash before baking. Let leftovers cool before refrigeration, and reheat gently to maintain crust texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American